Chimichurri Steak pairs smoky grilled steaks with a bright, tangy herb and olive oil sauce that enhances every bite.
Chimichurri is a South American herb sauce similar in spirit to pesto. Its fresh, zesty flavors work beautifully with grilled beef, chicken, seafood or vegetables.
Why You Will Love this Chimichurri Steak Recipe
- Bold, complementary flavors: Garlic and fresh herbs lift the rich, juicy steak for a memorable combination.
- Quick and simple: The chimichurri sauce takes only minutes to prepare and instantly upgrades any grilled meat or vegetable.
- Impressive presentation: This dish is easy to prepare yet looks elegant on the plate—perfect for guests or a special weeknight meal.
Ingredients for Steak with Chimichurri
- Steak – ribeye, NY strip or sirloin. For this recipe we used grass-fed ribeyes.
- Olive oil – helps form a delicious crust on the steaks.
- Steak rub or your preferred steak seasoning.
For the Chimichurri Sauce
- Fresh herbs: parsley, cilantro (or oregano)
- Garlic cloves
- Red wine vinegar (optionally a splash of lemon juice)
- Smoked paprika (optional for extra smokiness)
- Kosher salt
- Freshly ground black pepper
- Granulated sugar (optional to balance the acidity)
- Chili flakes (optional for heat)
- Extra virgin olive oil
Step By Step Directions for Chimichurri Steak
- Season the steaks: Pat steaks dry and place on a rimmed baking sheet. Drizzle with olive oil and brush it over both sides. Generously season with your steak rub and set aside.
- Heat the grill: Preheat your grill to about 350°F. If you like a smoky touch, use hickory or oak chunks for smoke flavor.
- Make the chimichurri sauce: In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, smoked paprika, salt, pepper and sugar. Pulse until the herbs are finely chopped.
- With the machine running on low, slowly stream in the olive oil until the sauce is well blended and slightly emulsified. Taste and adjust seasoning or acidity as needed.
- Transfer the chimichurri to a serving bowl and set aside to let the flavors meld while the steaks cook.
- Grill the steaks: Place steaks over the hot grill and close the lid. Cook for about 5 minutes on the first side, then flip and continue cooking until your desired doneness is reached.
- We removed our steaks at an internal temperature of about 125°F for a warm medium-rare. Use a digital meat thermometer for accuracy.
- Rest the steaks: Remove from the grill and let the steaks rest for 10 minutes to redistribute the juices.
- Serve: Slice the steaks thinly across the grain, arrange on a platter and spoon chimichurri over the slices or serve it on the side.
Grilling Temperature for Chimichurri Steak
- Rare: 130°F
- Medium Rare: 140°F
- Medium: 155°F
- Well Done: 165°F
How to Store Leftover Chimichurri Steak
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep chimichurri in a separate airtight container for 5–7 days.
- Reheat: Warm sliced steak gently in a skillet with a little olive oil or butter over medium heat until heated through. Let the chimichurri come to room temperature before serving, or serve cold if you prefer.
Serving Suggestions for Chimichurri Sauce
- Chimichurri is excellent over grilled steak or reverse-seared steak. It also brightens grilled chicken, shrimp, roasted vegetables or potato wedges.
More Delicious Steak Sauce Recipes
- Steak Sauce — a homemade alternative to commercial steak sauces, simple and flavorful.
- Steak Butter — compound butter with garlic and herbs that melts over hot steak for rich flavor.
- Whiskey Steak Sauce — a savory sauce with depth that elevates grilled steak to steakhouse quality.
Chimichurri Steak is flavorful, fresh and satisfying. The combination of garlic, herbs and bright vinegar cuts through the richness of the steak for a balanced, delicious dish.
If you try this recipe and enjoy it, please leave a comment and rating.
No ratings yet
Chimichurri Steak
Chimichurri Steak pairs smoky grilled steaks with a bright, tangy herb and olive oil sauce that enhances every bite.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Steaks
Keyword: Chimichurri sauce, grilled steak with chimichurri sauce
Servings: 4 Servings
Calories: 563kcal
Author: Milisa
Ingredients
- 4 Ribeye Steaks
- 2 tablespoons olive oil
- 2 tablespoons steak rub
Chimichurri Sauce
- 1 cup parsley
- 1 cup cilantro
- 3 garlic cloves
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ¼ tsp sugar
- pinch chili flakes
Instructions
-
Pat steaks dry and place on a rimmed baking sheet. Drizzle with olive oil and brush on both sides. Sprinkle with steak rub and set aside.
-
Preheat grill to 350°F, adding hickory or oak for smoke if desired.
-
Combine parsley, cilantro, garlic, red wine vinegar, smoked paprika, salt, pepper and sugar in a blender or food processor. Pulse until herbs are chopped.
-
With the blender running on low, slowly pour in the olive oil until well combined.
-
Pour chimichurri into a serving bowl and set aside.
-
Place steaks over a hot grill and close the lid. Cook about 5 minutes, then flip.
-
Continue grilling until desired doneness. We removed ours at 125°F for medium-rare.
-
Remove from the grill and let rest 10 minutes before slicing.
-
Slice the steaks and drizzle chimichurri over the top or serve it alongside.
Notes
Grilling Temperature for Chimichurri Steak
- Rare: 130°F
- Medium Rare: 140°F
- Medium: 155°F
- Well Done: 165°F
Storage: Keep leftover steak in an airtight container in the refrigerator up to 3 days. Store chimichurri separately for 5–7 days.
Reheat sliced steak gently in a skillet with a bit of olive oil or butter over medium heat until warmed. Allow chimichurri to come to room temperature before serving.
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 2g | Protein: 24g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 37g | Cholesterol: 73mg | Sodium: 380mg | Fiber: 1g